Implementation of the Hazard Analysis Critical Control Point ( Haccp ) System to Uf White Cheese Production Line

@inproceedings{ElHofi2009ImplementationOT,
  title={Implementation of the Hazard Analysis Critical Control Point ( Haccp ) System to Uf White Cheese Production Line},
  author={Mahmoud El-Hofi and El-Sayed El-Tanboly and Ahmed Taha Ismail},
  year={2009}
}
Background. HACCP, or the Hazard Analysis and Critical Control Point System has been recognised as an effective and rational means of assuring food safety from primary production through to final consumption, using a “farm to table” methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. Material and methods. The steps taken to put HACCP in… CONTINUE READING

References

Publications referenced by this paper.
Showing 1-10 of 19 references

Determination of microbiologica contamination sources during Turkish white cheese production

  • S. TranterH.
  • Food Control
  • 2006

The design of HACCP plan for a small-scale cheese plant

  • M. 1046. Zhao
  • 2003
1 Excerpt

An integrated approach to food safety

  • L. Bennet, L. Steed
  • quality. M. Sc. Thesis. Univ. Jordan Amman…
  • 2001

An introduction to HACCP the Hazard Analysis and Critical Control Point

  • V. York. Riswadkar
  • 2000
1 Excerpt

An introduction to HACCP the Hazard Analysis and Critical Control Point System for Food Processors

  • K. Sandrou
  • Profess . Safety
  • 2000

Fundamentals of cheese science

  • P. Guinee, M. Cogan, H. McSweeney
  • 2000
1 Excerpt

Welcome to our cheese site

  • R. Publ. Gaithersburg. Hill
  • Retrieved October 10.2002,
  • 2000
1 Excerpt

Food safety and cheese

  • Food Sci. Technol. Today
  • 1998

Similar Papers

Loading similar papers…